Albóndigas (Mexican Meatball Soup)

Step 1

In a medium bowl, combine half the onion, ½ cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Gently mix in the beef until well combined, making sure not to over mix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.

Step 2

In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Saute until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes.

Step 3

Add the zucchini and the remaining ½ cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt.

Step 4

Serve hot, over cooked rice, with extra cilantro.